Directions

Preheat oven to 350 degrees F ( 175 degrees C ).

In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)

Bake in preheated oven for 10 minutes or until golden brown around the edges.

Most Helpful Positive Review

Dec 20, 2003

I had to write another review. I made these again and decreased the oil and increased the sugar. They came out so much better.I had to decrease the cooking time. These are definatly a keeper now with the changes. Really good cookie everyone loves them. The revised version is now in my receipe box.Makes a lot too. but they don't last!

Most Helpful Critical Review

Dec 14, 2003

I found the dough to be too oily, my hands were literally glistening with a thick layer of oil the cookies were oozing. Although the final product was pronounced good by my roommates, I found the cookies to be more like shortbread than sugar in flavor and consistency.

This recipe calls for pecans and vanilla extract, but I didn't have any nuts; so, I substituted almond extract for the vanilla. Scarlett states that they will melt in your mouth and disappear...and boy, do they ever!!! My husband hid a whole bowl of these from our 14-year-old to make sure that he would have some after the New Year!!! I had to make a double batch to make sure I had enough to put in all of the goodie baskets to give for the holidays!! This recipe is DEFINITELY a keeper!! Thanks for a wonderful, buttery, nutty flavor, melt in your mouth, easy to make cookie!!! They are light and crispy, but they stay soft and chewy at the same time. It is very difficult to describe the texture of these cookies without actually tasting them. Definitely NOT A COOKIE TO BE SHIPPED OVERSEAS!!!!! Hand deliver ONLY!!!!!! BUT make sure you make plenty and include the recipe or you will have people bugging you all year to be baking them more!! Qudos to Scarlett for a wonderful cookie recipe, whether you call it a 'sugar' or a 'sandie', it makes no difference...it is a wonderful cookie, of that there is NO DOUBT!!!!

At first I was a little afraid of all the oil in the recipe, but after sticking to the recipe, and then squishing them down with sugar on top, they were amazing! They are very airy and moist at the same time. A hint, I cooled them on a paper bag that was on top of racks because they were too fragile to just sit on the racks to cool. Great cookies!

These cookies turned out great. They are not chewy, but not crunchy. Instaed, they are soft and crumbly and melt in your mouth. I rolled the dough balls in a mixture of cinnamon and sugar before flattening them. I really like the flavor that way. They are a cross between a snickerdoodle, a sugar cookie and a pecan sandie, but they have a texture like no other. I'm sharing this recipe with everyone I know.

It is difficult to find good no-roll sugar cookie recipes. I decided to try this one and combine it with peppermint frosting and hard candies for Christmas. My family ate 3 dozen before I even decorated them. They absolutely loved them!!! I have found a new cookie recipe. Great job, Scarlett! These cookies rock!

We LOVED this recipe! They taste like a cross between a sugar cookie and a pecan sandie - the texture is heavenly. My mom even asked me for this recipe - what a compliment! Use dark brown sugar and mexican vanilla for sweeter flavor. I suggest baking one cookie sheet of cookies then spooning the rest (making rolls) in sheets of waxed paper. Place the rolls in gallon freezer bags in the freezer. Cut, roll in sugar (even colored sugar for kids) and bake as needed. Thanks, Scarlett for a definite keeper!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.